Ingredients for Crock Pot Creme Brulee
- 6 large egg yolks
- 1-2 teaspoons granulated sugar (for caramelizing)
- Heavy Cream
- Real Vanilla
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How to Make Crock Pot Creme Brulee
- Preheat your oven to 300°F (150°C).
- In a medium bowl, whisk together 6 large egg yolks and ½ cup (100g) granulated sugar until pale and thick ribbons form.
- In a separate saucepan, heat 2 cups (475ml) heavy cream and 1 teaspoon vanilla extract over medium heat until just simmering. Do not boil.
- Slowly whisk the hot cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Divide the custard evenly among 4-6 (6-ounce) ramekins.
- Place the ramekins in your slow cooker. Pour enough boiling water into the slow cooker to come halfway up the sides of the ramekins.
- Cover the slow cooker and cook on low for 2-3 hours, or until the custards are just set but still slightly jiggly in the center. Check for doneness by gently shaking a ramekin; the center should only quiver slightly.
- Carefully remove the ramekins from the slow cooker and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Just before serving, sprinkle each crème brûlée with 1-2 teaspoons of granulated sugar, creating an even layer.
- Caramelize the sugar using a kitchen torch until golden brown and slightly bubbly. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning. Rotate the baking sheet halfway through for even caramelization.
- Let the sugar cool and harden slightly before serving. Enjoy the satisfying crackle!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
76g
Fat
147g
Carbs
7g
